While the summer heat often makes us go for lighter foods, that doesn’t mean we don’t still want chili—so we made a lighter, brighter version. Equally perfect for a casual summer supper at home as it is for fueling a cookout or tailgate, these chili bowls are loaded up with vibrant veggies. To keep this tasty entree quick and simple, we use canned chili as a base, then dress it up with grilled corn and zucchini, black beans, fresh avocado slices, cilantro, queso fresco, and a handful of corn chips for good measure. Serve with lime wedges and you have a summer hit on your hands. While this recipes is especially convenient for when you want a tasty bowl chili, but don’t necessarily want to eat off of a huge batch of it for days, the recipe is easily multiplied to accommodate larger crowds.

Ingredients

1 (15-oz.) can Hormel Chili with Beans

1 ear fresh corn, husks removed

1 small zucchini, cut lengthwise into 1/4-in.-thick slabs

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 (15-oz.) can black beans, drained and rinsed

1 ripe avocado, sliced

1 small red bell pepper, diced

1/4 cup thinly sliced scallions

1/4 cup torn fresh cilantro

1/4 cup crumbled queso fresco (fresh Mexican cheese)

1 cup corn chips

Lime wedges

How to Make It

Step 1

Heat chili according to package directions. Keep warm.

Step 2

Preheat grill to high (450°F to 550°F) or grill pan over high. Rub corn and zucchini evenly with oil; sprinkle with salt and pepper. Grill corn and zucchini, uncovered, turning often, until corn is charred and zucchini is tender-crisp and charred, 4 to 5 minutes. Transfer to a plate, and let stand until cool enough to handle. Cut corn kernels from cob; discard cob. Roughly chop zucchini.